Self-Enhancement Short Courses (SESC)
Covering a wide range of culinary and tourism subjects, our SESCs range in length from one day to two weeks and are offered repeatedly throughout the year. These concise programmes are the perfect introduction to the culinary and tourism industries and ideal for those interested in adding to their skill set.
New SESCs may be added each semester, contact us for details.
The 30 Minute Meal Expert
It is possible to prepare an interesting, nutritious and affordable meal in thirty minutes. Students will master the techniques of quick, convenient and cost effective meal preparation.
The Art of Baking Collection (3 Individual Courses)
Bread Making
This programme teaches the twelve steps of bread making, as well as the preparation, proofing and production of a selection of delicious yeast and quick bread/rolls.
Cake Making and Decorating
On completion of this practical course, students will have mastered various versions of this dessert staple: butter, sponge and angel type cakes. And how to top them off with rich frostings, fondants and royal icings.
Pastry Making
At the end of this two day SESC students will be able to perfect their pastry skills: short or flaky, sweet, choux and puff.
The Art of Chocolate Making
This delicious course teaches: the skill of tempering, various types of chocolate, chocolate decorating and truffle making.
The Art of Hosting Collection (3 Individual Courses)
Contemporary Table-Setting
A variety of settings for cutlery, crockery, linen and glassware are covered in this SESC with the aim of enhancing any meal’s presentation.
Dining Etiquette
The proper sequence and use of table ware and linen, styles of dining, social graces and more will be covered in this indispensable SESC.
Entertainment Protocol
Students will be able to plan and host a small event with confidence as they learn the basics of entertaining guests: from greeting and seating to budgeting and supervision.
Basic Bartending
Topics such as: Bar Service, the Duties and Responsibilities of a Bartender, Mixology and types of Alcoholic Beverages are covered in this three day SESC.
Beginner Butchery
Students will be introduced to the art of butchery as they theoretically and practically cover a range of techniques and learn the cuts of: fish, poultry and other meats.
Caribbean Travel and Tourism
Current trends and marketing strategies relevant to the regional tourism market are just a few of the topics covered in this theoretical course. It focuses on developing the requisite skills and awareness necessary for operation in the travel and tourism industry.
Chinese Cooking
Students will explore the fundamentals of this popular Asian cuisine with a range of recipes from the various regions of China. Hao Chi!
Food Preparation
This short course introduces the theories and practices of professional kitchen operations. Subjects include kitchen terminology, equipment uses, culinary art and the fundamentals techniques of food preparation. Topics such as basic microbiology, safety and personal hygiene, as well as local legislation for the food service industry will also be covered.
Front Office Operations
This course provides an overview of guest relations and quality customer care. Moreover, students are exposed to the management systems of a front office department and will understand the responsibilities of the front office clerk.
International Cuisine
This course focuses on the indigenous foods and various cooking styles of nations the world over. The programme covers the culture, commodities and menus of: North American, Asia, Europe and other regions.
Introduction to Caribbean Cooking
This SESC celebrates the history, development and creativity of Caribbean cuisine with particular reference to Tobagonian cooking traditions as it explores a variety of traditional dishes, such as crab ‘n’ dumpling.
Introduction to Food Art
Participants will develop the skill to create beautiful and interesting culinary pieces that add to any menu’s appeal. This SESC emphasises presentation, design and use of alternative commodities.
Introduction to Hors D'oeuvres
Students will enhance their entertaining skills as they master a wide selection of appetizers: from canapés to cocktail savouries.
Italian Cooking
This short course delves into the Mediterranean as it covers the basics of fine Italian cuisine. Delicioso!
Quality Customer Care
Students will gain an appreciation of the crucial role that quality customer service plays in the success of any establishment. The course examines the principles of quality service, professional approaches for customer contact, the significance of effective communication and moments of truth.
Sustainable Tourism Development
This course effectively explores the framework of local and global challenges in which tourism develops. Students are introduced to the: natural, cultural, social and financial resources that must be optimized to ensure equitable and self sustaining national development.
Tour Guiding
This course will ensure that students become competent, professional and knowledgeable tour guides. It includes exposure to a selection of foreign languages, customer service skills and the historical information necessary for delivering an above par Tobagonian tour guiding product.
